SERVINGS:1-2Stamp is eaten in most parts of Africa and hence, each has its own variation and name. In East African, it is known as 'wali wa mahindi' which simply means Maize rice. It is cooked using broken maize (samp). The broken maize particles can differ (big or medium or small) depending on the local mill. The locals cook it similar to Coconut rice, the only difference being the use of the broken maize/Samp instead of rice (hence known as wali wa mahindi or wali wa buru in kibajuni (buru being the broken maize)). This meal sometimes appears on the menu because of economical issues. In East Africa, rice is more expensive than maize so this dish is usually an 'on the budget meal'. However, once you get accustomed to the flavour, you will treat this meal like a delicacy!

INGREDIENTS:

1 cup Broken maize (samp)

7- 10 cups coconut milk (depending on the size of the broken maize and how soft or hard you would like the meal to be)

¼ coconut cream

¼ tsp Salt, for taste

METHOD

Put the coconut milk (only) in a pan. Add the salt and bring to a boil.

Once the coconut milk starts boiling, add the broken maize and stir. Lower the heat to medium and let it simmer gently (DO NOT STIR) until all the coconut milk has been absorbed and the maize is soft and fully cooked. If the maize is still hard, you might need to add more HOT water.

OPTIONAL: If the broken maize are large, use the wooden spoon to beat the meal so as to break the maize particle (to resemble small rice particle).

Add the coconut cream and stir in. Let it simmer for about 3-5 minutes or until the mixture is dry, then cover the pan with a tight fitting lid. You can add some charcoal ambers on top of the lid (the traditional way) and bake for about 30 minutes.

ALTERNATIVELY, Cover and bake in the middle shelf of a preheated oven (180°C-200°C) for 20-30 minutes.

When ready, remove the lid and and using a wooden spoon, gently fluff up the maize rice.

Leave to stand (uncovered) for about 5-10 minutes before serving. It is best served warm (so that the coconut milk on the maize particles can dry out and not be very sticky).

Serve with a stew or curry (just as you would serve rice).

More information & tips

1)NOTE: The amount of broken maize to total amount of liquid (coconut milk & cream) is usually 1:9 however this will depend on personal preference as some people prefer the broken maize meal to be medium or very soft and some almost to the point of being mushy. Adjust the liquid content according to your preference.The broken maize can be substituted with maize rice or mealie rice -adjust the liquid accordingly.2) Can also be cooked using rice cooker.3) In Lamu, Kenya (East Africa) This meal is called WALI WA BURU. It is an East African version of Upma (but without vegetables or spices added!).4) In Tanzania, the same dish is known as 'Mhawe' or 'makande meupe/makande bubu'.